Sizzling Chorizo Skillet
with rice & sour cream
This two-pot meal makes it easy to create a satisfying dinner with minimal hands-on effort. Infused rice cooks away while you make a garlicky chorizo skillet on the stovetop, before serving it all up together for the whole family to enjoy!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Chorizo Sausage, uncased
¾ cup
Parboiled Rice
160 g
Sweet Bell Pepper
2 tbsp
Chili-Cumin Spice Blend
2 tbsp
Tomato Sauce Base
3 unit(s)
Garlic, cloves
3 tbsp
Sour Cream
(Contains: Milk)
½ cup
Monterey Jack Cheese, shredded
(Contains: Milk)
113 g
Yellow Onion
Not included in your delivery
1.5 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
0.18 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Gather all your tools, wash and dry all produce and then start the recipe. Peel, then cut onion into 1/2-inch pieces. Cut pepper into 1/4-inch slices. Peel, then mince or grate garlic.
In a medium pot, heat 1 tbsp (2 tbsp) butter over medium-high heat. When butter is melted, add rice, half the tomato sauce base and half the Chili-Cumin Spice Blend. Cook for 1 min, stirring often, until fragrant. Add 1 1/3 cups (2 2/3 cups) water and season with salt. Bring to a boil over high.
Once water is boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. Set aside for 5 min, off heat and still covered. Fluff rice with a fork.
Meanwhile, in a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat. When the pan is hot, add chorizo and 1/8 tsp (1/4 tsp) salt. Cook for 4-6 min, breaking up chorizo into smaller pieces, until no pink remains. Transfer chorizo to a small bowl. Set aside.
To the same pan, add peppers, onions and 1/2 tbsp (1 tbsp) oil. Cook for 3-5 min, stirring occasionally, until softened and golden. Add garlic, remaining Chili-Cumin Spice Blend and remaining tomato sauce base. Cook for 1 min, stirring often, until fragrant. Add chorizo and 1/3 cup (2/3 cup) water. Bring to a simmer. Once simmering, reduce heat to medium-low. Cook for 2-4 min, stirring occasionally, until sauce thickens slightly.
Divide rice and chorizo skillet mixture between bowls. (TIP: Taste it first, then add salt and pepper, if desired!) Dollop sour cream over top, then sprinkle with cheese. Enjoy!
